Pound the Pork: Start by placing the pork cutlets between two sheets of plastic wrap. Using a meat mallet, pound them to about 1/4-inch thickness.

Season and Prepare: Season both sides of each cutlet generously with salt and pepper. Set up three shallow bowls for an efficient breading station: one with flour, another with the beaten eggs, and the last with breadcrumbs.

Coat the Cutlets: Dredge each cutlet first in flour, shaking off excess. Then dip them into the beaten eggs, coating well before finally pressing them into the breadcrumbs to form a thick crust.

Fry the Schnitzels: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded cutlets and fry for about 3-4 minutes per side, or until golden brown.

Keep Them Warm: Transfer the crispy schnitzels to a plate lined with paper towels to absorb excess oil. Cover with aluminum foil to keep warm while you prepare your eggs.

Fry the Eggs: Using the same pan, crack the four eggs in and fry sunny-side-up until the whites are set, and the yolks are still runny (about 2-3 minutes).

Assemble & Serve: Top each schnitzel with a fried egg, two anchovy fillets, and half a tablespoon of capers. Serve immediately with lemon wedges on the side.